Recipes: Mango-Blueberry Cobbler And Moroccan Bean & Pepper Stew

Of the Seven Super Spices, which all have high levels of antioxidants, Cinnamon has the most antioxidants by far: Just one teaspoon of this spice contains 6,956 ORAC. Its spicy-sweet flavor makes it the perfect touch in everything from cookies to stew. Get a huge shot of antioxidants by adding cinnamon to the foods you already eat every day: coffee, hot cocoa, cereal, vegetable soups—cinnamon is appropriate for dishes both sweet and savory. Click here to read about all the Super Spices.

Mango-Blueberry Cobbler

This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors—and antioxidant powers—of cinnamon and ginger.

Serves 6.

Ingredients

Mango-Blueberry Filling

3 cups sliced peeled mangoes

2 cups blueberries

1 tablespoon lemon juice

1/3 cup sugar

2 teaspoons cornstarch

2 teaspoons ground
cinnamon

1/2 teaspoon ground ginger

Biscuit Topping

1/2 cup flour

4 tablespoon sugar, divided

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon, divided

1/4 teaspoon baking soda

Pinch salt

1/3 cup buttermilk

Preparation

Preheat oven to 350°F.

For the filling, mix the mangoes, blueberries and lemon juice in a large bowl. Mix the sugar, cornstarch, cinnamon and ginger in a separate small bowl. Sprinkle the sugar mix over the fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with non-stick cooking spray.

Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.

Moroccan Bean & Pepper Stew with Coucous

Cinnamon, ginger and red pepper not only warm up the flavors of this healthful bean stew, they also fill it with health-promoting antioxidants. It’s as easy as to make as chili, but with terrific exotic flavors.

Serves 6.

Ingredients

Moroccan Bean & Pepper Stew

1 tablespoon olive oil

2 cups chopped yellow or red bell peppers

2 cups cubed peeled butternut squash

1 1/2 cups chopped onions

2 teaspoons ground cinnamon

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground red pepper

1/4 teaspoon ground sea Salt

1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed

1 can (15 1/2 ounces) red kidney beans, drained and rinsed

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup water

One teaspoon of cinnamon posseses more antioxidants than a cup each of spinach, broccoli, red cabbage and asparagus put together.

Couscous

3/4 cup vegetable broth

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2/3 cup whole wheat couscous

1/4 cup golden raisins

Chopped fresh mint (optional)

Toasted sliced almonds (optional)

Preparation

For the stew, start by heating the oil in a 3-quart saucepan on medium-high heat. Add the bell peppers, squash and onions; cook and stir 5 minutes or until vegetables are softened. Next, add the cinnamon, garlic powder, cumin, ginger, red pepper and sea salt; cook and stir 1 minute. To finish, stir in the beans, tomatoes and water. Bring to a boil. Reduce heat to medium-low; simmer, covered, 20 minutes or until vegetables are tender.

For the couscous, bring the broth, cinnamon and ginger to boil in a medium saucepan on high heat. Remove from heat. Stir in couscous and raisins. Cover. Let stand 5 minutes or until the liquid is absorbed. Fluff couscous with fork.